Tripolyphosphate Concentration Research Articles

Non-invasive peptides delivery using chitosan nanoparticles assembled via scalable microfluidic technology

The delivery of peptides via non-invasive administration routes remains a challenge to be addressed. In this regard, chitosan nanoparticles (CS NPs) have shown promise. However, their current batch preparation methods (ionotropic gelation, polyelectrolyte complexing, emulsification solvent diffusion or micro emulsification) have proven difficult to scale up. Here, we established a microfluidic-assisted ionotropic gelation method for the manufacturing of CS NPs, ionically crosslinked with sodium tripolyphosphate (TPP), and loaded with a model peptide, Argireline. The microfluidic process was optimized through a design of experiments approach. CS concentration and pH have the greatest effect on particle size, while CS and TPP concentrations and pH on PDI. The optimum formulation was successfully loaded with the peptide (90 % EE) and characterized by a size of 186.0 ± 1.0 nm and a PDI of 0.440 ± 0.002. Subsequently, Argireline-loaded CS-TPP NPs suspension was converted into a gel for a potential topical application, considering the non-toxic, biocompatible, and biodegradable properties of the components used in the formulation. The NPs gel demonstrated appropriate mechanical properties for Argireline transdermal delivery, along with improved control over its release and enhanced skin permeation for up to 48 h, compared to NPs suspension and free drug solution. Hence, this study demonstrated that the microfluidic-assisted ionotropic gelation method could be an easy-scalable platform for the manufacturing of peptide-loaded CS-TPP NPs which could be potentially applied for the transdermal delivery of biologics.

Preparation and study of a sodium alginate film for preventing spontaneous combustion of water-soaked coal in goaf

Considering the high risk of spontaneous combustion of soaked coal compared to raw coal and the limitations of existing technology in preventing spontaneous combustion of coal in goaf water, a sodium alginate film has been developed which can effectively solve the problem of preventing spontaneous combustion of soaked coal by oxygen insulation, heat absorption and inhibition. The optimum composition ratio and the properties of the film are evaluated by film formation and thermogravimetric experiments. The results show that the film properties are best when the ratio of sodium alginate to gelatin is 8:2, the sodium tripolyphosphate concentration is 0.5 %, the ammonium polyphosphate concentration is 0.2 %, and the concentration of CaCl2 for the first and second cross-linking is 0.01 % and 0.2 %, respectively. The combination of sodium alginate and CaCl2 forms a stable and compact spatial network structure that can reduce the temperature of the covered coal by approximately 36 °C. Throughout the field trials, the temperature change of the goaf treated with sodium alginate film is opposite to that of the untreated area, showing a downward trend, with a total decrease of 0.4 °C in 20 days. This study provides a new idea for preventing spontaneous combustion of soaked coal.

Zingiber officinale Roscoe Essential Oils-Loaded Chitosan Nanoparticles with Enhanced Bactericidal Efficacy against Burkholderia glumae in Rice.

Ginger essential oils (GEO) shows exceptional antimicrobial properties against plant pathogens. Due to its high volatility and low stability, it requires encapsulation to retain its effective properties. The GEO-Chitosan (GEO-CS) nanobactericide was developed using the ionic gelation method. The nanobactericides show particle diameters of 465, 28, 35, 48 and 500 nm when sodium tripolyphosphate (TPP) concentrations used in the preparation were 0.0, 0.5, 1.0, 2.0 and 4.0 %, respectively. The X-ray diffraction and the UV-vis studies revealed that the GEO was encapsulated into the chitosan nanoparticles with an encapsulation efficiency of around 46 % and a loading capacity of 27-34 %. The antibacterial activity of GEO-chitosan nanobactericide against Burkholderia glumae (Bg) was found to be 7.5-11.8 mm, with minimum inhibitory concentration and minimum bactericidal concentration values of 15.6 μl/mL and 31.25 μl/mL, respectively. Hence, these findings indicate that the prepared GEO-CS nanobactericides were found to be effective against Bg. This preliminary study is toward the development of new agronanobactericides using a natural product to control Bg.

Development and optimization of in-situ gel containing chitosan nanoparticles for possible nose-to-brain delivery of vinpocetine

Vinpocetine (VIN), a derivative of vincamine found in the vinca plant, widens blood vessels in the brain and has been shown to improve cognitive function, memory, and cerebrovascular disorders. Nevertheless, the clinical utility of VIN is constrained by factors such as low oral bioavailability owing to the first-pass metabolism that often demands frequent dosing of 3–4 tablets/day. In this regard, the present work aimed to develop VIN-loaded chitosan nanoparticles (VIN-CH-NPs) to surmount these limitations and in view to enhance delivery to the brain of VIN by minimizing systemic exposure. The chitosan (CH) nanoparticles (NP) were developed by ionotropic gelation technique employing tripolyphosphate (TPP) as a cross-linking agent. Employing Design of Experiments (DoE), the effect of CH and TPP concentrations and stirring speed were systematically optimized using Box Behnken design (BBD). The optimized batch of nanoparticles displayed a particle size, zeta potential, entrapment efficiency, and drug loading of 130.6 ± 8.38 nm, +40.81 ± 0.11 mV, 97.56 ± 0.04 %, and 61 ± 0.89 %, respectively. Fourier Transform Infrared Spectroscopy indicated the chemical integrity of the drug ruling out the interaction between the VIN and excipients used. DSC and PXRD data indicated that reduction of the crystallinity of VIN in the chitosan matrix. These VIN-CH-NPs manifested good stability, exhibiting an almost spherical morphology. To mitigate rapid mucociliary clearance upon intranasal administration, the optimized VIN-CH-NPs were incorporated into thermosensitive in situ gel (VIN-CHN-ISG). It was observed that the in-situ gel loaded with nanoparticles was opalescent with a pH level of 5.3 ± 0.38. It was also noted that the gelation temperature was 32 ± 0.89 °C, and the gelation time was approximately 15 s. The drug delivery to the brain through the nasal application of optimized VIN-NPs in situ gel was assessed in rats. The results indicated significant nasal application of the in-situ gel nearly doubled the Cmax (P < 0.05) and AUC0-t (P < 0.05) in the brain compared to oral administration. Nasal administration improved drug delivery to the brain by reducing systemic exposure to VIN. A histopathological study of the nasal mucosa revealed no irritation or toxicity, making it safe for nasal administration. These findings suggest that the developed NPs in-situ gel effectively targeted vinpocetine to the brain through the nasal pathway, providing a potential therapeutic strategy for managing Alzheimer's disease.

The effect of adding sodium tripolyphosphate on thiobarbituric acid value, crispiness, and organoleptic on salted egg crackers

Crackers are one of the dry foods that can experience volume expansion when fried. Salted egg crackers are a form of innovation and product diversification in crackers, which are made using ingredients containing starch and various other additives. This study aims to determine the exact concentration in the use of sodium tripolyphosphate as a crunch in dough on the crispness, thiobarbituric acid (TBA) value, and organoleptic of the salted egg crackers. There were 4 sodium tripolyphosphate (STPP) concentration treatments, namely 0% (T1), 0.25% (T2), 0.5% (T3), and 0.75% (T4). This research method consists of experimental design, research procedures, parameter tests, and data analysis. The results of the analysis of the TBA value showed that the difference in the concentration of STPP affected the rancidity of the salted egg crackers, where the higher the concentration of STPP, the higher the TBA value. Crispness and organoleptic analysis showed the highest value and overall preference, namely 0.75% (T3) treatment. This study concludes that the difference in the concentration of the addition of sodium tripolyphosphate affects the crispness of crackers.

The effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified yellow pumpkin starch (Modified cucurbita moschata starch)

Yellow pumpkin is rich in vitamin A, carotene, and other essential nutrients, and has good durability. Apart from being a food and vegetable, pumpkin can be processed into semi-finished flour which becomes a processed product. This study aims to examine the effect of sodium tripolyphosphate (STPP) concentration on the physical and chemical properties of modified pumpkin starch (Modified cucurbita moschata starch). This study used an experimental method in the laboratory with a completely randomized design (CRD). The concentrations of STPP used in the treatments were 0.1%, 0.3%, 0.5%, 0.7%, and 0.9% of the weight of pumpkin starch. Each treatment was repeated 3 times, totaling 15 experimental units. Parameters observed included solubility, swelling power, moisture content, and starch content. Data were analyzed using analysis of variance (Anova) with a real level of 5% and Least Significance Different (LSD) further test. The results showed that STPP concentration had no significant effect on solubility and swelling power, but had a significant effect on the moisture content and starch content. The higher the STPP concentration, the higher the water content and the lower the starch content. The 0.9% STPP concentration had the highest moisture content (15.54%) and the 0.3% STPP concentration had the highest starch content (92.63%). In order to be more complex, further research is carried out to test the parameters of phosphate content, ash content, amylose content, amylopectin content, color, PH, viscosity, anthocyanins, crude fiber, gelatinization, syneresis, antioxidants, polyphenols, reducing sugar, water holding capacity and oil holding capacity.

Protein digestibility of textured wheat protein (TWP)-based meat analogs: (II) Effects of sodium tripolyphosphate

In this study, the effects of adding sodium tripolyphosphate during the extrusion of textured wheat protein (TWP)-based meat analogs were investigated. Five TWPs (TWP-C0, TWP-C0.10, TWP-C0.25, TWP-C0.50, and TWP-C0.75) were prepared with sodium tripolyphosphate concentrations of 0%, 0.10%, 0.25%, 0.50%, and 0.75%, respectively. The fibrous structure of TWPs was analyzed by determining their textural properties, degree of texturization, microstructure, and protein bonds. When the concentration of sodium tripolyphosphate increased from 0% to 0.75%, the fibers in TWPs became more regular and finer with smaller pores, the degree of texturization increased from 2.10 ± 0.09 to 2.73 ± 0.07, and the proportions of solubilized protein from the breaking of hydrophobic bonds and disulfide bonds increased from 2.06 ± 0.14% and 1.38 ± 0.11% to 3.42 ± 0.12% and 1.74 ± 0.05%, respectively. The results of particle size, soluble nitrogen content, and free amino acids of samples during digestion indicated that the disintegration rate and protein digestibility of TWPs increased with the increase in the concentration of sodium tripolyphosphate. After gastrointestinal digestion, the total free amino acids released in TWP-C0, TWP-C0.10, TWP-C0.25, TWP-C0.50, and TWP-C0.75 were 391.5 ± 2.2, 403.9 ± 1.5, 430.0 ± 3.6, 473.8 ± 2.9 and 485.3 ± 5.73 mg/10 g digesta, respectively. Sodium tripolyphosphate may improve the protein digestibility of TWPs by forming a finer fibrous structure with a more unfolded protein structure and more hydrophobic groups being exposed to enzymes.

Core-shell chitosan/Porphyridium-exopolysaccharide microgels: Synthesis, properties, and biological evaluation

Advanced materials used in the biomedicine field comprises a diverse group of organic molecules, including polymers, polysaccharides, and proteins. A significant trend in this area is the design of new micro/nano gels whose small size, physical stability, biocompatibility, and bioactivity could lead to new applications. Herein a new synthesis route is described to obtain core-shell microgels based on chitosan and Porphyridium exopolysaccharides (EPS) crosslinked with sodium tripolyphosphate (TPP). First, the synthesis of EPS-chitosan gels through ionic interactions was explored, leading to the formation of unstable gels. Alternatively, the use of TTP as crosslinker agent led to stable core-shell structures. The influence of reaction temperature, sonication time, and exopolysaccharide concentration, pH and TPP concentration were determined as a function of particle size and polydispersity index (PDI). The obtained EPS-chitosan gels were characterized by TEM, TGA, and FTIR; followed by the assessment of protein load capacity, stability upon freezing, cytotoxicity, and mucoadhesivity. Experimentation revealed that the core-shell particles size ranges 100–300 nm, have a 52 % loading capacity for BSA and a < 90 % mucoadhesivity, and no toxic effects in mammalian cell cultures. The potential application of the obtained microgels in the biomedical field is discussed.

Study of Cracker Production with the Addition of Black Garlic and Sodium Tripolyphosphate

This study examines how black garlic and sodium tripolyphosphate (STPP) concentrations effect cracker physical, chemical, and organoleptic characteristics, also determined the black garlic and STPP optimal concentration to produce cracker with desirable quality. A completely randomized design was used, with two factors: black garlic concentration (3%, 6%; 9%) and STPP concentration (0.1%; 0.3%; 0.5%). The test parameters were color (lightness), swelling power, hygroscopicity, water content, ash content, total polyphenols, antioxidant activity, and organoleptic tests (color, flavor, taste, crispiness, and overall). An effectiveness test was conducted to determine the black garlic and STPP right concentration in cracker production. The results showed that the black garlic concentration significantly effected the lightness, swelling power, hygroscopicity, water content, ash content, antioxidant activity, and total cracker polyphenols. STPP concentration significantly effected the cracker ash content. Garlic and STPP concentration had significant organoleptic effects on color preference, flavor, taste, and crispiness. The cracker with a concentration of 3% black garlic and 0.5% STPP were the best and preferred. The effectiveness score was 0.64, with physical characteristics of color lightness 23.39 ± 0.20, swelling power 82.51 ± 0.11%, hygroscopicity 5.07 ± 0.41%, and chemical characteristics of water content 5.83 ± 0.16%, ash content 2.77 ± 0.25%, total polyphenols 0.175 ± 0.001%, antioxidant activity 16.14 ± 0.20. The organoleptic test scores were color 6.00±0.12, flavor 5.60±0.43, taste 5.68±0.31, crispiness 6.92 ± 0.32, and overall 6.28 ± 0.42.

Preparation of mucoadhesive methacrylated chitosan nanoparticles for delivery of ciprofloxacin

Mucoadhesive polymers and their nanoparticles have attracted a lot of attention in pharmaceutical applications, especially transmucosal drug delivery (TDD). Mucoadhesive polysaccharide-based nanoparticles, particularly chitosan, and its derivatives, are widely used for TDD owing to their outstanding features such as biocompatibility, mucoadhesive, and absorption-enhancing properties. Herein, this study aimed to design potential mucoadhesive nanoparticles for the delivery of ciprofloxacin based on methacrylated chitosan (MeCHI) using the ionic gelation method in the presence of sodium tripolyphosphate (TPP) and compared them with the unmodified chitosan nanoparticles. In this study, different experimental conditions including the polymer to TPP mass ratios, NaCl, and TPP concentration were changed to achieve unmodified and MeCHI nanoparticles with the smallest particle size and lowest polydispersity index. At 4:1 polymer /TPP mass ratio, both chitosan and MeCHI nanoparticles had the smallest size (133 ± 5 nm and 206 ± 9 nm, respectively). MeCHI nanoparticles were generally larger and slightly more polydisperse than the unmodified chitosan nanoparticles. Ciprofloxacin-loaded MeCHI nanoparticles had the highest encapsulation efficiency (69 ± 13 %) at 4:1 MeCHI /TPP mass ratio and 0.5 mg/mL TPP, but similar encapsulation efficiency to that of their chitosan counterpart at 1 mg/mL TPP. They also provided a more sustained and slower drug release compared to their chitosan counterpart. Additionally, the mucoadhesion (retention) study on sheep abomasum mucosa showed that ciprofloxacin-loaded MeCHI nanoparticles with optimized TPP concentration had better retention than the unmodified chitosan counterpart. The percentage of the remained ciprofloxacin-loaded MeCHI and chitosan nanoparticles on the mucosal surface was 96 % and 88 %, respectively. Therefore, MeCHI nanoparticles have an excellent potential for applications in drug delivery.

SPRAY-DRIED CHITOSAN MICROSPHERES FOR SUSTAINED DELIVERY OF TRIFLUOPERAZINE HYDROCHLORIDE: FORMULATION AND IN VITRO EVALUATION

Objective: Sustained release systems have the potential to enhance the therapeutic responses in the long-term management of psychiatric disorders. In the present study, cross-linked microspheres of the antipsychotic drug Trifluoperazine (TFP) were prepared using biodegradable polymer-chitosan and various in vitro evaluations were performed on the prepared microspheres. Methods: The spray drying technique was used to prepare TFP-loaded chitosan microspheres. Tripolyphosphate (TPP) was incorporated into the chitosan solutions as a cross-linking agent in varying concentrations. Different evaluations like production yield, encapsulation efficiency, drug-polymer compatibility, Scanning Electron Microscopy (SEM), X-ray diffraction studies (XRD), Differential Scanning Colorimetry (DSC), particle size, zeta potential analysis and in vitro drug release studies were performed on the developed formulations. Results: The formulated microparticles exhibited production yields ranging from 38.51 to 57.21% and had reasonably good encapsulation efficiencies (54.52-78.35%). The drug excipient compatibility was confirmed by Infrared Spectroscopy. All the microspheres showed positive zeta potential with a mean diameter ranging from 1.45-3.61µ. SEM images revealed the formation of spherical particles with indentations on the surface. XRD and DSC studies confirmed the presence of an amorphous form of the drug inside the microspheres. The in vitro release profile of TFP from cross-linked chitosan microspheres was influenced considerably by changing the concentration of polymer and crosslinking agent in the formulation. The drug release from (0.5%) chitosan microspheres reduced from 91% to 79%, when TPP concentration was increased from 10% w/w to 30% w/w. All the formulations clearly showed a burst release of the drug in the initial hours and a subsequent sustained release profile. Conclusion: The results of this study suggest that TPP crosslinked spray-dried chitosan microparticles could be a promising method for developing a long-acting drug delivery system intended to effectively treat schizophrenia.

Effects of a chitosan nanoparticles encapsulation on the properties of litchi polyphenols.

Litchi polyphenols have very specific biological activities. Nevertheless, the low and inconsistent oral bioavailability and instability hinder the further application of litchi polyphenols in food systems. This work prepared litchi polyphenols loaded chitosan nanoparticles (LP-CSNPs) by ionic gelation method to enhance the encapsulation on the properties of litchi polyphenols. The optimum conditions of formation via single factors and the Box-Behnken design were chitosan (CS) concentration 1.065mg/mL, sodium tripolyphosphate (TPP) concentration 0.975mg/mL, and the mass ratios of polyphenols and CS 1:1 with encapsulation efficiency (EE%) of 45.53%. LP-CSNPs presented the nanosized range of particle size (mean 170nm), excellent polydispersity index (PDI) (0.156 ± 0.025), and zeta potential values (+ 35.44 ± 0.59). The in vitro release in simulated gastric fluid (pH 1.2) and intestinal fluid (pH 6.8) during 100h was 58.34% and 81.68%, respectively. LP-CSNPs could effectively improve the storage stability and had great antibacterial activity compared with unencapsulated litchi polyphenols.

Chitosan nanoparticles with controlled size and zeta potential

AbstractOptimization of chitosan nanoparticles (ChNs) production process employing a 2(5–2) fractional factorial design was performed to analyze the influence of viscosity average molecular weight (40–120 kDa), the initial concentration of chitosan (2–5 g/L), the initial tripolyphosphate (TPP) concentration (0.8–1.2 g/L), the ratio chitosan/TPP (4/1–10/1) (V/V), and the stirring speed (300–700 rpm), on final nanoparticles size and zeta potential. The measured responses of average particle size and surface charge were determined on Zetasizer Nano ZS. ChNs were prepared using ionotropic cross‐linking of chitosan and TPP and were characterized by Fourier‐transform infrared spectroscopy (FTIR), X‐ray powder diffraction (XRD), and differential scanning calorimetry (DSC). The experiments showed that the size of synthesized nanoparticles depended on initial concentration and molecular weight of chitosan, TPP concentration and stirring speed within the chosen levels. However, the zeta potential was significantly influenced by chitosan molecular weight, chitosan concentration and stirring speed. The FTIR analysis confirmed the interaction between negative charge of TPP with positive charge of chitosan through the appearance of new peaks at 1222 and 895 cm−1 in produced ChNs. XRD and DSC analysis were used to evaluate the effect of crosslinking of chitosan on crystal structure of ChNs.

STUDY OF THE INHIBITORY PROPERTIES OF SODIUM TRIPOLYPHOSPHATE IN THE "OIMASH SALT-H2O- NaTPP" SYSTEM

Water inhibitors should be used to prevent corrosion of the pipelines and heat exchangers. The phosphorus containing compounds include phosphates, polyphosphate, thiophosphates, pyrophosphates, phosphonates, etc., as the corrosion inhibitors. They are anode inhibitors and, when used on a metal surface, form soluble compounds of oxides, hydroxides and salts, which slow corrosion. The goal of the work. Study the influence of sodium tripolyphosphate concentration on the corrosive aggressiveness in the “Oimash salt – H2O –NaTPP” system, depending on the type of waters used. Methods. The studies have been carried out by the gravimetric method at the room temperature. Results and discussion: It follows from the obtained results that in the marine water with the addition of NaTPP in concentrations from 20 to 100 mg/l within each of the studied concentrations of the Oimash salt, the corrosion rate Vcorr decreases as compared with the control experiment (Vcorr– 0.762mm/year). The results have shown that an increase in the Oimash salt concentration up to 30% in the “Oimash–H2O–NaTPP” salt system leads to an increase in the solution density from 1.090g/cm3 up to 1.165 g/cm3, and the corrosion rate of steel is reduced intensively. At sodium tripolyphosphate concentrations of up to 250 mg/l, Vcorr decreases down to 125 mm/a and at specified CNATPP the protection level is 83.58%. The addition of NaTPP to the “Oimash Salt – Waste H2O” system increases the corrosion rate of steel, while the corrosion rate of steel relative to the test experience decreases 0.118-0.165 mm/year. The highest protection (50.6%) is achieved at CNaTPP = 20 mg/l. Conclusions: In the composite systems a high degree of protection is found in marine (83.58%) water. The marine water with the additives of Oimash salt and NaTPP can be used for the preparation of the composite fluids jamming.

Preparation, Characterization, In Vitro Release, and Antibacterial Activity of Oregano Essential Oil Chitosan Nanoparticles.

Essential oils have unique functional properties, but their environmental sensitivity and poor water solubility limit their applications. Therefore, we encapsulated oregano essential oil (OEO) in chitosan nanoparticles (CSNPs) and used tripolyphosphate (TPP) as a cross-linking agent to produce oregano essential oil chitosan nanoparticles (OEO-CSNPs). The optimized conditions obtained using the Box-Behnken design were: a chitosan concentration of 1.63 mg/mL, TPP concentration of 1.27 mg/mL, and OEO concentration of 0.30%. The OEO-CSNPs had a particle size of 182.77 ± 4.83 nm, a polydispersity index (PDI) of 0.26 ± 0.01, a zeta potential of 40.53 ± 0.86 mV, and an encapsulation efficiency of 92.90%. The success of OEO encapsulation was confirmed by Fourier transform infrared spectroscopy (FT-IR) and thermogravimetric analysis (TGA). The scanning electron microscope (SEM) analysis showed that the OEO-CSNPs had a regular distribution and spherical shape. The in vitro release profile at pH = 7.4 showed an initial burst release followed by a sustained release of OEO. The antibacterial activity of OEO before and after encapsulation was measured using the agar disk diffusion method. In conclusion, OEO can be used as an antibacterial agent in future food processing and packaging applications because of its high biological activity and excellent stability when encapsulated.

Implementation Of Box Behnken Design To Fabricate The Formulation, Optimization And Dissolution Of Blueberry Nanosuspension

The present study aims to enhance the bioavailability of Blueberry by formulating it as nanosuspension. Blueberry mainly consists ofanthocyanins which have strong antihyperlipidemic activity but suffers from low bioavailability which causes hindrances in itstherapeutic activity to treat hyperlipidemia. Hence to improve its bioavailability, nanosuspension of blueberry was prepared. BoxBehnken design was applied to predict the effect of independent variables namely concentration of chitosan and concentration oftripolyphosphate (TPP) and stirring speed on two responses namely particle size and entrapment efficiency. The design suggested thata formulation having a particle size of 205.05nm and entrapment efficiency of 76.60 % will be an optimized formulation if it haschitosan, TPP,and stirring speed of 0.5%, 0.05%,and 1050 rpm respectively. The formulation suggested by design was prepared and itwas found that particle size and entrapment efficiency of nanosuspension 198.5 nm and 75.14±0.56 % respectively. In addition, it wasfound to have polydispersity index, refractive index, zeta potential of 0.351, 1.33, 21.08mv respectively.SEM analysis showed thedroplet size under 200nm.When compared towards blueberry nanosuspension with drug extract release it shows the controlled releaseof drug up to 8 hrs which enhances the bioavailability of drug and drug extract suspension showed the maximum release in 2hrs whichshows the immediate release of the drug. As a result, our research shows that nanotechnology might be utilized as an effective approachincreasing the bioavailability of blueberry nanosuspension and this article also focuses on the antihyperlipidemic activity ofanthocyanin.

Synthesis and characterization of vancomycin-loaded chitosan nanoparticles for drug delivery

Chitosan is a linear polysaccharide with prominent physicochemical and biological properties such as biocompatibility, biodegradability, nontoxicity, nonimmunogenicity, bioadhesion, and antibacterial, antifungal, and hemostatic activity. Due to these properties, it has found many applications in cosmetic, textile, and food industries; agriculture; biotechnology; and pharmaceutical industry and medicine, especially in biomedical applications. The special chemical structure of chitosan allows some specific modifications, and by reducing the size of chitosan particles to nano-size, it becomes an excellent drug nanocarrier. Vancomycin is a typical antibiotic used for bacterial infections caused by gram-positive bacteria. In this work, chitosan nanoparticles (CSNPs) were prepared via ionotropic gelation using tripolyphosphate (TPP) as a cross-linker. The effect of chitosan and TPP concentration on the size of chitosan nanoparticles was studied, and CS/TPP ratio of 1:1 with an average size of nanoparticle about 100 nm was selected. The prepared samples were characterized using DLS, FTIR, TGA, DSC, and SEM techniques. The results confirmed that vancomycin has been loaded successfully on chitosan nanoparticles. Also, it is observed that 40% of vancomycin is released burstly in the first 9 h and after that the drug release is continued gradually to receive 90% at 100 h.

The effect of chitosan nanoparticles on the rheo-viscoelastic properties and lipid digestibility of oil/vinegar mixtures (vinaigrettes)

The role of chitosan nanoparticles on the rheological behaviour, antioxidant properties and lipid digestibility of vinaigrettes was investigated in comparison with a protonated chitosan polymer. Nanoparticles were produced using different concentrations of tripolyphosphate (TPP) and acetic acid. The lower ionic concentrations were used to encapsulate a fish protein hydrolysate. Rotatory tests produced shear-thinning behaviour in the different nanoparticle suspensions. The vinaigrettes with addition of both chitosan and nanoparticles exhibited a stationary shear-thinning flow with viscoelastic characteristics of weak gels. The presence of chitosan nanoparticles in the emulsified oil phase produced a three-dimensional network with higher energy stability in the case of hydrolysate-loaded nanoparticles. Both chitosan and chitosan nanoparticles increased the radical scavenging capacity of vinaigrettes, but not the ferric ion reducing power. Addition of empty or hydrolysate-loaded nanoparticles reduced lipid digestion in vinaigrettes to a greater extent than chitosan (≈45% with nanoparticles; 33% with chitosan).

Microencapsulation Combination of Nigella sativa and Cosmos caudatus Kunth and In Vitro Protein Denaturation Inhibition Assay

Microencapsulation is a method of coating the active ingredients to form microparticles that can be used as a drug delivery agent. This study aims to determine the effect of sodium tripolyphosphate (Na-TPP) concentration and the stirring time in microencapsulation process of extract combination of N. sativa and C. caudatus K., as well as the ability to inhibit protein denaturation. Microencapsulation was carried out with various concentrations (w/v) of Na-TPP 0.2%; 0.4% and 0.6% and stirring time of 60, 90, and 120 min. The optimum conditions of microencapsulation were obtained at 0.2% Na-TPP concentration and a stirring time of 90 min, with mean diameter particle sizes of 37.68 µm. Characterization using FTIR showed that microencapsulation was successfully conducted from the absorption of the P=O functional group at wavenumber 1200 cm-1 which was a typical absorption of Na-TPP compounds and the presence of CN absorption at wavenumber of 1352 cm-1 which is an absorption peak of chitosan. In addition, SEM showed the surface morphologies of the resulted microcapsules were mostly spherical shapes. From the protein denaturation inhibition assay, the IC50 values were resulted 491.67 µg/mL, 113.37 µg/mL, and 90.96 µg/mL, for microcapsules, extracts only, and sodium diclofenas as a reference, respectively.

KARAKTERISTIK FISIK MIKROPARTIKEL KUERSETIN DENGAN KOMBINASI KITOSAN-NATRIUM TRIPOLIFOSFAT MENGGUNAKAN METODE ORIFICE IONIC GELATION

Antioxidants are compounds to resist free radicals. The natural antioxidant group that is currently being developed is the flavonoid group, one of which is quercetin. Quercetin has a low solubility, so it can be increased by reducing the particle size. This study aims to determine the differences that are influenced by the combination of chitosan polymer and sodium tripolyphosphate as matrix forming quercetin microparticles on the physical characteristics of the results made using the orifice ionic gelation method. The resulting preparation showed a particle size of 1326.33 nm; 3497.33 nm; and 6000 nm at various concentrations of 0.2% chitosan and 0.1%; 0.2%; and 0.3% sodium tripolyphosphate, respectively. The Fourier Transform Infrared (FTIR) results showed that there was no change in the marker group on quercetin and an ionic bond was formed between chitosan and sodium tripolyphosphate. The X-ray Diffractometer (XRD) results showed that the crystalline structure of quercetin changed to become more amorphous. Although the Scanning Electron Microscope (SEM) results, it is seen that the quercetin microparticles produced are needle-shaped, especially when the concentration of sodium tripolyphosphate is increased. Based on the results of these physical characteristics, it can be proven that the microparticle was formed at various concentrations of the polymer concentration combination with the best characteristics are on 0.2% chitosan and 0.1% sodium tripolyphosphate concentration.